Vegetable Fritters

With course shredder, shred carrot, zucchini, and squash. Pat vegetables very dry with paper towels.

In medium bowl, mix shredded vegetable with flour, Parmesan cheese, salt, pepper, and egg.

In 10-inch skillet, heat oil over medium heat. Gently drop one-eighth of vegetable mixture at a time (1/4 cup) into oil in skillet, flattening slightly to about 3-inch round.

Cook 3 fritters at a time, turning once, 5 minutes, until golden brown. With pancake turner, transfer to paper towels to drain. Keep warm in low oven while cooking remainder.